Carrot Ginger Miso Soup (Printable)
Silky carrot and ginger purée brightened with white miso and soy; scallions and sesame add crunch.
# What You'll Need:
→ Vegetables
01 - 1 lb carrots, peeled and sliced
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, peeled and grated
→ Broth & Seasoning
05 - 4 cups vegetable broth
06 - 2 tbsp white miso paste
07 - 1 tbsp olive oil
08 - 1 tbsp soy sauce (use tamari for gluten-free)
09 - Salt and pepper, to taste
→ Garnish (optional)
10 - 2 scallions, thinly sliced
11 - 1 tbsp toasted sesame seeds
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add the diced onions and cook for 3-4 minutes until translucent and softened.
02 - Add the minced garlic and grated ginger to the pot. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in the sliced carrots and cook for 2 minutes, allowing them to lightly coat in the oil and aromatics.
04 - Pour in the vegetable broth and bring to a boil. Once boiling, reduce heat to low and simmer for 18-20 minutes until the carrots are fork-tender and easily pierced.
05 - Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, transfer in batches to a standard blender and blend until silky.
06 - In a small bowl, dissolve the white miso paste with a ladleful of hot soup broth. Pour the mixture back into the pot and stir to combine. Add the soy sauce and adjust salt and pepper to taste.
07 - Warm the soup gently over low heat if needed. Do not bring to a boil after adding the miso, as high heat diminishes its probiotic benefits and delicate flavor.
08 - Ladle the soup into serving bowls. Top with thinly sliced scallions and toasted sesame seeds if desired. Serve immediately.
# Expert Tips:
01 -
- The sweetness of carrots paired with miso creates this deep, savory warmth that feels like a blanket for your insides.
- It comes together in about half an hour with ingredients you probably already have.
- Blending it silky smooth makes it feel like something from a restaurant, even on a random weeknight.
02 -
- Boiling soup after adding miso destroys the beneficial enzymes and flattens the taste, so keep it below a simmer.
- Dissolving miso in a small amount of broth first prevents ugly lumps from floating around your beautiful soup.
03 -
- Grate the ginger directly into the pot using a microplane so you catch every bit of juice and none of the stringy fibers.
- Taste the soup before adding any salt because miso and soy sauce together can be deceptively salty.